Almond Sweet Bread Kit

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Recipe photo
Baking time:
Yield: 9 buns or 1 ring

Recipe photo

Your kit contains: sweet bread mix (includes yeast); toasted almond filling mix; and almond-flavored glaze mix. Here are two choices for shapes to enjoy your new treats: almond-filled buns, or an almond-filled ring (if you happen to have a ring or wreath-shaped pan). Make and fill the dough, then choose the assembly method for the buns or bread you want to make.

Almond Sweet Bread Kit

star rating (4) rate this recipe »
Baking time:
Yield: 9 buns or 1 ring
Published: 01/01/2010



  • Contents of the Sweet Bread mix
  • 7g yeast packet (enclosed with mix)
  • 1 1/2 teaspoons salt
  • 6 tablespoons butter, softened
  • 2 large eggs
  • 1/2 cup lukewarm water

Toasted Almond Filling

  • Contents of the Toasted Almond Filling bag
  • 1/2 cup water


  • Contents of the Glaze Mix
  • 2 tablespoons butter
  • 2 tablespoons milk or cream



Manual/Mixer Method: Combine all of the ingredients in a large mixing bowl, stirring till everything is well-distributed and the dough begins to come away from the sides of the bowl. Knead the dough, by hand or mixer, for 7 to 9 minutes. The dough should be quite soft; resist the urge to add more flour unless the dough is so sticky you can't work with it at all. A soft dough will produce light buns or bread.

Transfer the dough to a lightly oiled bowl, cover the bowl with plastic wrap, and set it aside to rise for 1 to 1 1/2 hours; it should have become puffy, though not necessarily doubled in bulk. This is a rich dough that can be slow to rise, especially in a cool area; give it extra time if needed.

Bread Machine Method: Place all of the ingredients into the pan of your bread machine, program the machine for Manual or Dough, and press Start. About 10 minutes before the end of the final kneading cycle, adjust the consistency of the dough with additional flour or water; it should be smooth and elastic, though still quite soft. Allow the machine to complete its cycle. If the dough hasn't risen noticeably, allow it to remain in the machine for an additional 30 minutes.

Toasted Almond Filling

Mix the almond filling with the water to form a thick but spreadable paste. Add more water if necessary.


Heat the butter and milk together until the butter is melted. Stir in the glaze mix, whisking until the mixture is smooth. Spread or drizzle over the warm buns or wreath.

Assembling and Baking

Almond-Filled Buns

On a lightly greased or floured work surface, roll the dough into a 14 x 18-inch rectangle. Spread the almond filling mixture over the dough, leaving half an inch uncovered at one short edge, and roll it gently into a log, starting with the opposite short edge. Pinch the seam closed. Cut the log into nine equal slices. Place the slices in a greased 9" x 9" pan, and let the buns rise for 1 1/2 hours, or until they're quite puffy.

Bake the buns in a preheated 350°F oven for 28 to 35 minutes, until they're lightly browned. Remove buns from the oven and let them cool for 10 minutes before glazing.

Almond-Filled Sweet Bread in a Ring

On a lightly greased or floured work surface, roll the dough into a 14 x 20-inch rectangle. Spread the almond filling mixture over the dough, and roll it gently into a log, starting with a long edge. Pinch the seam closed.

Place the log seam side up into the greased ring or wreath pan. Pinch the ends together. Grease the bottom of a clean sheet pan, and place it right side up on top of the wreath pan. This will keep the dough moist and force the dough into the designs on the pan as it rises. Allow the dough to rise till it has almost doubled. Remove the sheet pan from the top. Bake in a preheated 350°F oven for 28 to 35 minutes. Allow the filled bread to cool in the pan for 15 minutes before turning it out onto a rack or serving plate. Spread or drizzle with glaze.


  • star rating 01/14/2015
  • cackywacky from KAF Community
  • I recently made this bread for my husband and me. I knew we couldn't eat it all, so I took this bread (minus one piece) to work. OMG! This bread was GONE in nearly minutes! I thought that after sharing, I could bring home the rest. I was wrong and Phil is STILL complaining! The aroma was amazing. Very tender crumb. I made it mine by adding toasted slivered almonds to the filling. I would definitely buy again!
  • star rating 12/22/2014
  • Mike Johnson from Florence, AZ
  • Spiced eggnog scone with rum glaze, Marcia got one already and almond filled sweet bread with almond glaze. My baking is done for today.
  • star rating 08/31/2014
  • Susie from Troy, MO
  • I've had this bread in the past and it was good but this time it was a flop...didn't rise at all. When I looked at the reviews for this mix I saw that I wasn't the only one to have this problem. What have you changed?

    In checking with our team, the mix has not been changed at all, but we will be running some tests of our own to see what we can learn. ~ MJR

  • star rating 12/25/2013
  • Hally the cat from Youngstown, OH
  • My sweet sister from Vermont turned me on to you last year. She sent me the almond kit this Christmas. sorry to tell you this, but the almond filling is lacking in taste and texture. Maybe this Polish diva has baked one too many kolachi from Mom's recipe ;) I added a handful of ground pecans, a glug of honey and a bit of your Vietnamese cinnamon. It got nice and thick and yummy. The increased volume leaked out a couple of places...but it was great to eat it when it was cool enough. I did not time the prep correctly, and had to leave for church when it was almost risen to bake. I put it out in the garage (14 DEGREES) - warmed it in a 150deg oven when I got home. it needed a bit of butter on the dry surface so it would stretch. 1/2 hour later I pulled it out, turned oven to 350 & baked30 min. Perfect! Your glaze has a great vanilla flavor. Thanks.

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